restaurant concepts to watch

Restaurant concepts to watch for in June

By Aaron Jourden

In this edition of “concepts to watch,” we highlight three restaurant concepts that are making an impact on Canadian diners. Here’s a look at the characteristics and menu offerings that make these restaurants unique:

Flock Rotisserie + Greens

Instagram: 4,349 followers | Facebook: N/A | Twitter: 561 followers
Locations: 4 (Toronto)

Concept characteristics:

  • Quality, naturally raised rotisserie chicken
  • Signature Caribbean pepper and chimichurri sauces
  • Balance of healthful and more indulgent items
  • Primarily fast casual with options for various dining occasions, including takeaway family meals

Menu snapshot:

  • Classic Rotisserie Chicken—whole, half or a leg and breast combo with choice of house sauce
  • Pulled Rotisserie Chicken Sandwich—with avocado, romaine lettuce and a slaw of horseradish, beets and apple, on a sesame milk bun
  • Fancy Flock—Napa and red cabbage, raw coconut, spicy carrots, radish, pea tendrils, mint, wheat berry, mango, cashews, cucumber and cashew-lime-coconut-jalapeno dressing

Hub Restaurant

Instagram: N/A | Facebook: 3,777 likes | Twitter: 1,384 followers
Locations: 3 (Vancouver)

Concept characteristics:

  • Casual full-service restaurant with a menu and decor inspired by the West Coast
  • Elevated pub fare complemented by signature cocktails and local and regional craft beers and wines
  • Sleek-casual atmosphere intended for socializing and sports-watching, open for lunch, dinner and weekend brunch

Menu snapshot:

  • Crack Burger—housemade beef patty encrusted with cracked peppercorn, topped with pepper Jack cheese, onion rings, lettuce, tomato, pickles and pesto aioli
  • Phoritto—a wrap with beef, bean sprouts, carrot, cucumber, caramelized onion, rice noodles and house sauce
  • Banana Bread French Toast—with bourbon-peach syrup and whipped cream


Instagram: 2,731 followers | Facebook: 549 likes | Twitter: 1,493 followers
Locations: 7 (Ontario)

Concept characteristics:

  • Elevated fast-casual Italian positioned around authenticity and seasonality
  • Roman pizzas, pastas and salads made from scratch using Italian ingredients and imported equipment
  • Differentiates from competitors with focus on traditional Roman flavours and preparations

Menu snapshot:

  • Bucatini—with bacon, sauteed red onion, red chiles, spicy tomato sauce and herbs
  • Romana Pizza Verde—with basil pesto, cherry tomato, caramelized onion, baby spinach, radicchio and fior di latte
  • Misticanza Salad—with shaved fennel, radish, mixed greens, orange and fresh dill

About the author:

Aaron Jourden is the managing editor – global & distribution at Chicago-based Technomic Inc., a Winsight company. Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions and results. Its services include publications and digital products, as well as proprietary studies and ongoing research on all aspects of the food industry. For more information visit

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